CN1653914A - Prescription of color developing and protecting agent for dried meat, its processing and applying method - Google Patents
Prescription of color developing and protecting agent for dried meat, its processing and applying method Download PDFInfo
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- CN1653914A CN1653914A CNA2005100332807A CN200510033280A CN1653914A CN 1653914 A CN1653914 A CN 1653914A CN A2005100332807 A CNA2005100332807 A CN A2005100332807A CN 200510033280 A CN200510033280 A CN 200510033280A CN 1653914 A CN1653914 A CN 1653914A
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Abstract
The present invention discloses the recipe, preparing process and usage of one kind of cured meat coloring agent, and belongs to cured meat product processing technology. The cured meat coloring agent consists of nutritious sodium ascorbate and niacinamide as main components and gluconic acid-delta-lactone for strengthening coloring effect and preservative effect. It is beneficial to body's health and has simple production process.
Description
Technical field
The present invention relates to the processing technical field of meat cured food product, more specifically to the prescription of cured food product color development color stabilizer and production method and this Application of Additives method that should fill a prescription.
Background technology
Food such as sausage, bacon, dried duck are loved by the people, and often eat and do not mind.Orthodox practice processing sausage adopts fertilizer, the thin pork particle that cuts, and adds salt, wine, sugar, soy sauce, sodium glutamate, natrium nitrosum, the clear water that adds 10-15% more all mixes thoroughly, with wet casing record, cure, cooling packing forms.Use natrium nitrosum to protect look and anticorrisive agent traditionally as the color development of cured food product.But natrium nitrosum has serious toxic and side effect, and it can make hemoglobin change ferrihemoglobin into and lose oxygen carrying capacity, makes the health anoxic cause methemoglobinemia, and the livid purple look of mucocutaneous appearance causes expiratory dyspnea, circulatory failure.Central nervous system damage.The strong carcinogenic substance nitrosamine of very easy formation in the natrium nitrosum savings body.Therefore the no nitre color development of researching and developing cured food product protects colour additive and compels in matter as a fire singeing one's eyebrows.
Nowadays the food security market access rule is being carried out by China, and cured food product of the present invention does not have the needs that nitre color development color stabilizer has just in time catered to market.
The utility model content
Technical problem to be solved by this invention is to overcome the deficiencies in the prior art, provides a kind of and has no side effect, and both has additional nutrients, and the cured food product color development of safety and Health protects colour additive again.
The present invention can take following technical measures to solve
The prescription of cured meat and fish color development color stabilizer and processing and methods for using them, with SODIUM ASCORBATE and niacinamide is that color development protects look host, be aided with glucono-enhancing color development and protect look and antiseptic effect, add stevioside, sodium carbonate and salt, wine, soy sauce, sugar, sodium glutamate.Adding the raw meat mixed preparing again forms.Be described in detail the prescription and the processing and methods for using them of cured meat and fish color development color stabilizer of the present invention below.
The prescription of cured meat and fish color development color stabilizer is: SODIUM ASCORBATE, niacinamide, glucono-, stevioside, sodium carbonate.The prescription of processing sausage is: lard, thin pork, refined salt, liquor, white sugar, bechamel, sodium glutamate.Processing method of the present invention is at first put into the niacinamide of bitter container, is removed its bitter taste with the stevia rebaudianum syrup, attempts not bitter getting final product with mouthfeel, and this is A.With the glucono-of flavor acid put into another container, with sodium carbonate water its too much tart flavour that neutralizes, mouthfeel attempts having sour a little getting final product, this is B.AB is mixed pours in the bulk container, add SODIUM ASCORBATE, add liquor, white sugar, bechamel, refined salt, sodium glutamate, mixing and mix thoroughly.Raw meat is wanted fresh pork, fat and lean meat ratio 2.8, fat meat chopping grain drains the water for one time with Warm Wash, lean meat rubs the back to be poured in the additive that mixes with fat meat, add the clear water of 10-12% while stirring, mix the back thoroughly and attempt Rou Stuffing, do not have and suffer from not having peculiar smell with mouthfeel, salty comfortable in, delicate flavour smoothly gets final product.Qualified casing is soaked soft back bowel lavage with clear water, and bamboo pole is clean with warm water washing in pricker exhaust on the meat intestines, segmentation jag, arrangement, goes into that drying room cures, temperature is at 45-50 ℃.For sausage is heated evenly, need tune up and down when curing.Smoke and took out cooling in 3 days, cut intestines, weigh, vacuum-packed.
Prescription of the present invention and raw material are joined this: SODIUM ASCORBATE 300 grams-600 gram niacinamide 200 grams-500 gram glucono-δ-lactones 300 grams-600 gram sodium carbonate 200-grams 450 gram steviosides 1.5 grams-4 gram 8.0 kilograms-8.5 kilograms of 0.25 kilogram of white sugar of 80 kilograms of refined salt of 20 kilograms of thin porks of lard, 2.2 kilograms of-2.8 kilograms of liquor, 3 kilograms-4 kilograms sodium hydrogen α-aminoglutarates of 2.3 kilograms of-3.0 kilograms of bechamels (also can use stevioside, be 200-300 times of converted weight of sucrose by the stevioside sugariness).
Best proportioning of the present invention is: 8.3 kilograms of 0.25 kilogram of white sugar of SODIUM ASCORBATE 500 gram niacinamide 400 gram dextrose-delta-lactones, 500 gram sodium carbonate 280 gram steviosides, 2.3 gram 3.5 kilograms of sodium glutamates of 3.0 kilograms of bechamels of 2.3 kilograms of liquor of 80 kilograms of refined salt of 20 kilograms of thin porks of lard.
The beneficial effects of the utility model are:
1, because cured meat and fish color development color stabilizer of the present invention has adopted SODIUM ASCORBATE, niacinamide vitamin hardening agent to protect look host as color development, increases the nutriment of cured food product, reached the cured food product lovely luster again, attracted to eat the effect of desire.SODIUM ASCORBATE can also stop the generation that produces the carcinogen N-nitrosodimethylamine in the meat product.
2, glucono-protects look and antiseptic effect as strengthening color development, and more satin is bright can to make cured food product again.Utilize little acid of this material can remove or regulate bad smell in the meat, make the taste of cured food product more tasty.
3, stevioside sugariness height, fresh and sweet no bitter taste, is removed the bitter taste of niacinamide with stevioside, to the human body beneficial at empty calory, azymic.Stevioside is not that Institute of Micro-biology utilizes, and the anti-corrosive fresh-keeping of product is had good effect.
4, use in the sodium carbonate water and the too much tart flavour of grape acid-delta-lactone, make product can meet the local flavor requirement of cured food product.
5, the prescription of cured meat and fish color development color stabilizer of the present invention and processing and methods for using them can make the cured food product color various, safe body health benefits, and manufacturing process is easy, moderate.
The specific embodiment
Embodiment 1
The prescription of cured meat and fish color development color stabilizer and processing and methods for using them raw material proportioning are: SODIUM ASCORBATE 300 grams-600 grams, niacinamide 200 grams-500 grams, glucono-300 grams-600 grams, sodium carbonate 200 grams-450 grams, stevioside 1.5 grams-4 grams, 20 kilograms of lard, 80 kilograms of thin porks, 2.2 kilograms-2.8 kilograms of refined salt, 2.3 kilograms-3.0 kilograms of liquor, 3 kilograms-4 kilograms of bechamels, 0.25 kilogram of sodium glutamate, white sugar 8.0-8.5 kilogram.The niacinamide of bitter is put into container, added the stevia rebaudianum syrup and remove its bitter taste, and this is A.The glucono-of flavor acid is put into another container add sodium carbonate water its too much tart flavour that neutralizes, attempt a little with mouthfeel that acid gets final product, this is B.AB is mixed, adds SODIUM ASCORBATE, liquor, bechamel, white sugar, refined salt, sodium glutamate and fertilizer, thin pork particle then, adds in a small amount clear water again and all mix and mix thoroughly, mouthfeel attempt Rou Stuffing, free from extraneous odour, salty comfortable in, delicate flavour smoothly gets final product.Macerate bowel lavage behind the casing with clear water, pricker exhaust, segmentation jag, to hang up bamboo pole clean with warm water washing, go into drying room and cure, temperature 45-50 ℃, need tune up and down when curing, smoke took out in three days cooling cut intestines, weigh, vacuum-packed.
Embodiment 2
SODIUM ASCORBATE 500 grams-600 grams, glucono-450 grams-550 grams, sodium carbonate 200 grams-450 grams, 30 kilograms of lard, 70 kilograms of thin porks, 2.1 kilograms-2.5 kilograms of refined salt, 2.3 kilograms-3.0 kilograms of liquor, 8.0 kilograms-8.5 kilograms of white sugar, 3 kilograms-4 kilograms of bechamels, 0.25 kilogram of sodium glutamate.The glucono-of flavor acid is put into container add sodium carbonate water its too much tart flavour that neutralizes, attempting a little with mouthfeel, acid gets final product, add SODIUM ASCORBATE then, add liquor, bechamel, white sugar, refined salt, sodium glutamate and fertilizer, thin pork particle, add in a small amount clear water again and all mix and mix thoroughly, mouthfeel attempt Rou Stuffing, free from extraneous odour, salty comfortable in, delicate flavour smoothly gets final product.Macerate bowel lavage behind the casing with clear water, pricker exhaust, segmentation jag, to hang up bamboo pole clean with warm water washing, go into drying room and cure, temperature 45-50 ℃, need tune up and down when curing, smoke took out in three days cooling cut intestines, weigh, vacuum-packed.
Embodiment 3
Niacinamide 450 grams-500 grams, stevioside 2.8 grams-3.5 grams, sodium carbonate 300 grams-400 gram dextrose-delta-lactones 500 grams-600 grams, 2.5 kilograms-2.8 kilograms of refined salt, 8.0 kilograms-8.5 kilograms of white sugar, 2.3 kilograms-3.0 kilograms of liquor, 3 kilograms-4 kilograms of bechamels, 0.25 kilogram of sodium glutamate, 10 kilograms of lard, 90 kilograms of thin porks.The niacinamide of bitter is put into container, add the stevia rebaudianum syrup and remove its bitter taste, this is A.The glucono-of flavor acid put add sodium carbonate water its too much tart flavour that neutralizes in another container of people, with mouthfeel a little acid get final product, this is B.The AB back that is mixed is added refined salt, liquor, white sugar, bechamel, sodium glutamate and fertilizer, thin pork particle, adds in a small amount clear water again and all mix and mix thoroughly, mouthfeel attempt Rou Stuffing, free from extraneous odour, salty comfortable in, delicate flavour smoothly gets final product.Macerate bowel lavage behind the casing with clear water, pricker exhaust, segmentation jag, to hang up bamboo pole clean with warm water washing, go into drying room and cure, temperature 45-50 ℃, need tune up and down when curing, smoke took out in three days cooling cut intestines, weigh, vacuum-packed.
Cured meat and fish color development color stabilizer prescription of the present invention also can use processing and application at other meat product.
Claims (4)
1, the prescription of cured meat and fish color development color stabilizer is characterized in that: be made up of SODIUM ASCORBATE 300 grams-600 grams, niacinamide 200 grams-500 grams, glucono-300 grams-600 grams, sodium carbonate 200 grams-450 grams, stevioside 1.5 grams-4 grams in a component.
2, its processing method of prescription according to claim 1 is: niacinamide is put into container remove its bitter taste with the stevia rebaudianum syrup, constitute the A composition, the glucono-of flavor acid is put into another container, add sodium carbonate water its too much tart flavour that neutralizes, constitute the B composition, AB mix is added SODIUM ASCORBATE mixes thoroughly together, cured meat and fish color development color stabilizer.
3, application rights requires the application process of 2 described cured meat and fish color development color stabilizers, it is characterized in that: the cured meat and fish color development color stabilizer that mixing is mixed thoroughly is poured in the bulk container, add flavoring, reach fertile, thin pork particle, the clear water that adds total amount 10%-12% is all mixed thoroughly, with wet casing bowel lavage, pricker exhaust, segmentation jag hang up bamboo pole, cure, cooling packing forms.
4, according to the prescription of claim 1 or 3 described cured meat and fish color development color stabilizers and processing and methods for using them, it is characterized in that: the flavoring proportioning is on the basis of the composition component of above-mentioned colour former: 2.2 kilograms-2.8 kilograms of refined salt, 2.3 kilograms-3.0 kilograms of liquor, 8.0 kilograms-8.5 kilograms of white sugar, 3 kilograms-4 kilograms of bechamels, 0.25 kilogram of sodium glutamate; Raw material pork proportioning is: 20 kilograms of lard, 80 kilograms of thin porks.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2005100332807A CN100403912C (en) | 2005-02-25 | 2005-02-25 | Prescription of color developing and protecting agent for dried meat, its processing and applying method |
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| Application Number | Priority Date | Filing Date | Title |
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| CNB2005100332807A CN100403912C (en) | 2005-02-25 | 2005-02-25 | Prescription of color developing and protecting agent for dried meat, its processing and applying method |
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| CN1653914A true CN1653914A (en) | 2005-08-17 |
| CN100403912C CN100403912C (en) | 2008-07-23 |
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| CNB2005100332807A Expired - Fee Related CN100403912C (en) | 2005-02-25 | 2005-02-25 | Prescription of color developing and protecting agent for dried meat, its processing and applying method |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101779795A (en) * | 2010-03-25 | 2010-07-21 | 北京美添阳光科技有限公司 | Composite colour-protecting stabilizing agent for meat product |
| CN101223984B (en) * | 2008-02-01 | 2011-01-12 | 河南兴泰科技实业有限公司 | Compound modifying preparation for protecting color of cooked meat products |
| CN105053145A (en) * | 2015-08-18 | 2015-11-18 | 如皋市坝新肠衣有限公司 | Sausage casing color protecting technology |
| CN107173778A (en) * | 2017-07-10 | 2017-09-19 | 浙江顶味食品有限公司 | A kind of meat albumen enzymolysis product for removing bitter taste, meat flavor and preparation method thereof |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US3966974A (en) * | 1973-12-19 | 1976-06-29 | Canada Packers Limited | Curing of meat using organic nitrites |
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2005
- 2005-02-25 CN CNB2005100332807A patent/CN100403912C/en not_active Expired - Fee Related
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101223984B (en) * | 2008-02-01 | 2011-01-12 | 河南兴泰科技实业有限公司 | Compound modifying preparation for protecting color of cooked meat products |
| CN101779795A (en) * | 2010-03-25 | 2010-07-21 | 北京美添阳光科技有限公司 | Composite colour-protecting stabilizing agent for meat product |
| CN101779795B (en) * | 2010-03-25 | 2012-10-24 | 北京美添阳光科技有限公司 | Composite colour-protecting stabilizing agent for meat product |
| CN105053145A (en) * | 2015-08-18 | 2015-11-18 | 如皋市坝新肠衣有限公司 | Sausage casing color protecting technology |
| CN107173778A (en) * | 2017-07-10 | 2017-09-19 | 浙江顶味食品有限公司 | A kind of meat albumen enzymolysis product for removing bitter taste, meat flavor and preparation method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN100403912C (en) | 2008-07-23 |
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Granted publication date: 20080723 Termination date: 20110225 |